This smoky chicken chili is loaded with fresh vegetables, beans, and a smoky flavor from chipotle peppers. It’s ready to eat in under an hour!
- 2 tablespoons avocado oil
- 1.5 pounds boneless skinless chicken breast
- 1 large sweet onion, diced
- 4 garlic cloves, minced
- 1 tablespoon diced chipotle peppers in adobo sauce
- 1 1/2 tablespoons ground cumin
- 2 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1/2 tablespoon ground coriander
- 1/2 tablespoon sea salt
- 4 carrots, diced
- 1 red pepper, diced
- 14 oz. muir glen diced fire roasted tomatoes
- 14 oz. muir glen tomato sauce (no salt added)
- 4 cups chicken broth
- 14 oz. can cannellini beans, drained and rinsed
- 14 oz. can low sodium black beans, drained and rinsed
- optional toppings: shredded cheese, sour cream, red onion, jalapeno and avocado (if paleo just do an avocado)
- Season both sides of the chicken breast with salt and pepper.
- Heat a large dutch oven to medium-high heat.
- Add in avocado oil and chicken. Saute each side for 3-4 minutes. Remove chicken from the pan and let rest on a place.
- Immediately add onions to dutch oven, and cook until onions are translucent about 2-3 minutes.
- Next add in garlic and chipotle peppers, saute for 30 seconds to 1 minute. Stirring the whole time.
- Add in the red pepper and carrots, cook for 2 minutes.
- Next add in the spices: ground cumin, chili powder, coriander, smoked paprika and sea salt. Give it a quick stir and then add in the fire-roasted tomatoes and tomato sauce. Stir everything together.
- Add chicken breast back to the pan and cover with chicken broth. Let the chicken simmer for 15 minutes.
- Remove the chicken from the broth. Place on a cutting board and shred chicken using two forks. Put the shredded chicken back in the pot along with cannellini beans and black beans.
- Stir everything together and cover. Let the chili cook for 15 minutes. Season with salt as needed and serve.
- Top with shredded cheese, sour cream, red onion, jalapeno or avocado.
- To store. Store any leftover chili in an airtight container in the fridge for up to 5 days. I like to repurpose the deli containers from the supermarket for easy storage.
- To reheat. Then, you can reheat the chili on the stovetop (recommended) or in the microwave, until it reaches the desired temperature.
- To freeze. I like to make a double batch of this smoky chicken chili and freeze half of it for another day (it should keep for about 2-3 months). It’s an even faster way to get a warm dinner on the table in a fraction of the time. Just remember that the chili will reheat faster if you thaw it overnight in the fridge first.
- Serving Size: 2 cups
- Calories: 328
- Sugar: 7 g
- Sodium: 958 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 31 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 68 mg
Keywords: chicken chili, chicken chili recipe, chili made with chicken